Smoked Salmon Mousse (5-minute recipe!)
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If you’ve found yourself here, let me just say – I’m excited for you to try a new kitchen trick that’ll convince your friends you’re a culinary genius. I’ve been whipping this homemade salmon mousse recipe up for so many years, since I first served it up in my underground Vancouver restaurant. Let me show you how to do it in just 5 minutes!
This salmon mousse recipe is one I have relied on for decades. When I ran The Endless Meal Supper Club, an underground Vancouver restaurant, I’d make it every week. The guests always commented on how elegant, creamy, and lush it was. Since then, it’s made an appearance at the occasional dinner party – it always disappears quickly!
I also love how versatile this salmon mousse is – use it as a dip, a spread, with crackers, or cucumbers. I’ve even spread it over a bagel for breakfast! No matter how you use it, this is proof that sometimes the simplest recipes are the most impressive.
What is salmon mousse?
Salmon mousse is made with cream cheese, smoked salmon lox, lemon juice, and dill. It’s a magical combination that is light, fluffy, and delicious.
When you pipe it onto cucumber rounds or crackers, it’s a pretty appetizer guaranteed to impress. It’s also delicious served in a bowl, surrounded by vegetables and crackers, as a smoked salmon dip.
How to serve salmon mousse
This smoked salmon mousse will be a big hit no matter how you serve it. Here are a few ways that I like to use it:
- On cucumber rounds (I love using mini cucumbers for a one-bite appetizer!)
- In cucumber cups – cut thick slices of English cucumbers then hollow out the middle and pipe in the mousse.
- Pipped onto crackers – or put a thin cucumber slice on top of a cracker, as you see in the pictures.
- Spread on bread.
- In a bowl with veggies to dip.
- As part of a cheese and charcuterie board.
Variations to try
I love the recipe exactly as written, but it can be fun to switch things up. Here are a few other variations that I like:
- Use canned salmon (drained of any liquid and small bones removed)
- A tablespoon of prepared horseradish for a little zing.
- Add a little wasabi powder or paste for a spicy version
- Use lemon zest for an extra lemony mousse
- Add finely minced red onion or chives
Salmon Mousse FAQs
Can I make salmon mousse ahead of time?
Yes! You can make smoked salmon mousse up to three days in advance. It tastes even better the day after it’s made, as the flavors have time to meld together. Store it in a covered container or a pastry bag in your fridge.
If you’re piping it onto crackers, do so right before serving, as crackers soften in the fridge.
Can I make salmon mousse ahead of time?
Yes, you can make it up to a day in advance and store it in the fridge in an airtight container until you’re ready to serve.
How long can I refrigerate salmon mousse?
Transfer it to an airtight container, then store it in the fridge—I like to keep it for a day. The flavors are even better the next day when they’ve had more time to develop. If you have leftovers, you can store them in the fridge for up to five days.
Can I freeze it?
I don’t recommend it, as it’ll change the texture. Fresh is best in this case!
What do I do if my mousse is too runny?
If your mousse is too loose (rhymed on purpose), try chilling it in the fridge for an hour to let it firm up. Mix in a little more cream cheese if it’s still too soft.
Smoked Salmon Mousse (5-minute recipe!)
Ingredients
- 8 ounces cream cheese (can be light)
- 4 ounces smoked salmon (lox)
- 2 tablespoons lemon juice (fresh is best)
- 1 teaspoon chopped fresh dill
- A pinch of salt and pepper
- Optional garnishes: fresh dill, flying fish roe, lemon zest, capers, finely minced red onion, or tiny slice of lemon
Instructions
- Add the cream cheese, smoked salmon, lemon juice, dill, salt, and pepper to your food processor and blend on high until smooth, scraping the sides a few times.8 ounces cream cheese, 4 ounces smoked salmon, 2 tablespoons lemon juice, 1 teaspoon chopped fresh dill, A pinch of salt and pepper
- Either transfer the mousse to a bowl if you're using it as a dip or put it into a pastry bag fitted with a star tip to pipe it onto cucumber rounds or crackers. (See notes)
- Top with one or more of the optional garnishes to make it look pretty.Optional garnishes: fresh dill, flying fish roe, lemon zest, capers, finely minced red onion, or tiny slice of lemon
Video
Notes
Nutrition
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Absolutely love this recipe. Did exactly as in the recipe but double in quantity. Friends all loved it. It is s Oi simple to make but so refreshing and yummy
Aw, I’m so happy to hear that! Doubling it for friends is such a compliment — I love that everyone enjoyed it. Simple, refreshing, and crowd-pleasing is the best combo. Thanks so much for sharing your note! 💛
This worked exactly as written, thanks! Needed for my Pastor’s reception and it was a real hit !
I’m so happy to hear it was a hit!
I know it says 2 tablespoons for a serving, but how many tablespoons does this make for one or two or three ‘servings’?, would be helpful if it said how many crackers too-would give me an indication of how many 2 T’s equals one serving.
It’s been a while since I’ve made this so I can’t say for sure. But judging by the photo of the mousse in the bowl, I would say it makes 1 ½ cups. The 2 tbsp per serving is for the nutrition, not necessarily how much you’ll pipe onto each cracker. I would count on about 20 crackers, but it will vary depending on how much mousse you pipe onto each one.
I am looking for the perfect appetizer for a potluck and this one screams “success”. I don’t have a pastry bag with a tip however, I think this is going to be so fantastic no matter how it comes out, topped with a couple of capers, lemon zest or a sprig of dill. This is exactly what I’m looking for. Answer to prayer 😉
Hi Karen! If you’d like, you can make a pastry bag by putting the mousse into a small ziplock bag and snipping off a little of one of the corners. You don’t get the swirly lines, but it works well. You can also spoon the mousse onto the cucumbers. I hope that helps!
Love this! Born and raised on smoked salmon!
Can never get enough smoked salmon!
made it but should have left Philly cream cheese to warm more as hard to blend, also felt that next time i will add more salmon, dill & lemon (or less cheese lol! it was light and still enjoyed its mild taste
Lovely just as per recipe with addition of teaspoon of horseradish. Didn’t pulverise it too much so course in nature. Great for dipping homemade pitta chips into
I’ve wanted to be able to make this at home for a while. Who knew it could be so easy?! It came together in less than five minutes. It’s smooth, creamy, and flavourful. I’ll be making this every other week now! Thank you for the great recipe.
Appreciate it’s not the idea but would this work in a mould??
I’m not convinced that it would be thick enough to nicely hold its shape. If you try, make sure to refrigerate it before unmoulding it so it is as firm as possible.
I made this tonight and it was as so easy and delicious!
Great recipe.
Looks Yummy!
Thanks, Inessa!
I know exactly what you mean about the appetizers–these look downright amazing! I don’t usually have the patience to work with filo pastry, but these might be worth it (or a box of crackers will do until I get my lazy bum out to the store). Thank you for sharing these gems!
Hey Ala,
I usually find filo pretty fussy too, but these are actually quite easy. Crackers would be great with this too though!!